Hemp Protein Crepes (Healthy, Paleo)

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These hemp protein crepes are made with hemp protein powder and almond flour and lightly sweetened with maple syrup. The batter is made in one bowl, cooked on the stovetop and the crepes are easy to flip and fold (flexible and don't break easily). This protein crepe recipe is paleo, gluten free and dairy free.

I love sneaking extra protein in wherever I can and these hemp protein crepes are the perfect way to do it! You can enjoy a sweet breakfast with a good dose of protein to keep you full and satiated all morning.

These healthy protein crepes are made with hemp protein powder and almond flour, lightly sweetened with maple syrup and can be loaded with your favorite sweet or savory toppings. They cook easily (don't crack or break) and are thin and pliable.

Best of all, my kids adore this recipe! We enjoy them folded (or rolled) with anything from coconut cream to dark chocolate to almond butter or homemade jam.

Why You'll Love these Protein Crepes

Easy to Make - they consist of a simple one-bowl batter that's cooked on a frying pan, then rolled up or folded with your favorite fillings.
Gluten Free and Grain Free - made with a combination of hemp protein powder, almond flour and tapioca starch
Paleo Friendly - great for anyone trying to adhere to a real food diet
Dairy Free - made without milk or butter

Side view of crepes to show how thin they are.

Ingredients

You only need 8 ingredients to make these hemp crepes. The full recipe can be found in the recipe card below, but here's a list of what you'll need:

large eggs - needed to bind the ingredients and hold the crepes together.
water - to thin the batter. You can swap water for any milk of choice to give the crepes more flavor.
maple syrup - to sweeten the crepes. Any liquid sweetener will work as a substitute.
avocado oil - helps with the texture of the batter.
vanilla extract - for flavor.
blanched almond flour - to make these crepes gluten free and grain free. For a nut free version, swap the almond flour for tigernut flour.
hemp protein powder - because these are hemp protein crepes! The best alternative would be pumpkin seed protein powder.
tapioca starch - needed for texture purposes. This ingredient helps with the batter consistency and keeps the crepes from falling apart.

Ingredients needed to make crepes with hemp protein powder.

Instructions

These hemp protein crepes are incredibly easy to make. You'll need a large mixing bowl, whisk, frying pan and the listed ingredients (plus whatever you choose to fill the crepes with).

First, preheat your frying pan on medium heat and grease with a little bit of oil (I used coconut oil). Crepes cook best when the pan has been preheated.

Make the Batter: Whisk together all wet ingredients in a large mixing bowl. Then add in the dry and whisk until smooth. Let batter sit for 3 minutes to thicken.

Cooking a crepe on a ceramic frying pan.

Cook Crepes: Pour ¼ cup batter on your preheated frying pan. Grab the frying pan by the handle and rotate it to spread the batter across the entire bottom of the pan. Set the pan back on the burner and cook until the crepe is nearly cooked through. Flip, then cook until done.

Plate of crepes that have just been cooked, but not filled or topped with anything.

Add Toppings: Place cooked crepes on a serving dish. Add your favorite toppings and fold or roll up.

Serve: Plate crepes and serve! You can add extra berries, drizzle with maple syrup or dust with powdered sugar or cinnamon.

Tips for Cooking Crepes:

Preheat your frying pan before adding the batter. This helps the crepes cook evenly and makes them easier to flip.
Lightly grease your frying pan. Just a small amount of oil is needed to grease the pan, I like using coconut oil.
Use a ceramic frying pan to cook the crepes. Ceramic pans are naturally non-stick, but also non-toxic. They work excellent for making crepes.
Let the crepe cook through before flipping it. Trying to flip the crepe too early will result in it falling apart.

Storage

Because crepes taste best freshly cooked, I suggest cooking the number of crepes you wish to eat and storing the rest of the batter in the fridge. Pour the crepe batter into a small bowl and cover with plastic wrap or bees wax wrap and keep in the fridge for up to 3 days. If the batter thickens, add more water or a little milk to thin it.

If you have leftovers after cooking all the crepes, place them in a sealed container in the fridge. For best flavor and texture, eat the crepes within a couple days.

FAQ

Is there a substitute for the hemp protein powder?

The best substitute would be pumpkin seed protein, as it bakes similarly to hemp protein. Be sure to measure the protein powder by weight.

Can these crepes be made nut free?

Yes! Swap the almond flour for tigernut flour to make these nut free protein crepes.

Are crepes healthier than pancakes?

This all depends on the ingredients. Both pancakes and crepes can be healthy, or unhealthy. To make healthier crepes, use a gluten free flour, unrefined sugar (such as maple syrup) to sweeten them and don't go overboard on the fillings.

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